Preparation

1. Place a large, heavy skillet over high heat.Place the stew meat in a large bowl and sprinkle with the flour, salt, and pepper.Mix well.Add the vegetable oil followed by the seasoned stew meat.Cook, stirring occasionally, until well browned.Transfer to a slow cooker and switch to high heat.

2. Add the onions, carrots, celery, 2 tablespoons fresh thyme leaves, beef broth, and tomato paste to the slow cooker and season with salt and pepper.Stir well to combine.Cover with a lid and cook for 2 ½ hours on high.